busy and exhausted
A whole goose is seared skin-down until golden, brushed with dark soy, and slowly simmered in a fragrant master broth of star anise, cassia, tsaoko, and rock sugar. The glossy result is deeply savory Cantonese celebration food.
Instructions
- 1
Only the local goose is taken to Shangzhuang to be cooked.
- 2
Thaw, rinse off the blood, and drain the water.
- 3
The condiments were prepared, but there were no star anise at home, so on a whim, I used five-spice powder as a substitute.
- 4
Heat the iron pan, low heat. Place the goose skin side down, lightly sauté the goose skin until slightly yellow.
- 5
The goose has rendered its fat.
- 6
While hot, apply dark soy sauce and marinate for fifteen minutes, then use a tool to poke holes in the goose to allow the flavor to penetrate. Holes
- 7
Bring water to a boil in an iron pot, add scallions, ginger, garlic, star anise, cinnamon, tsaoko, and rock sugar.
- 8
Put in the marinated goose.
- 9
Add salt.
- 10
Add light soy sauce.
- 11
Cover with a lid and simmer on low heat.
- 12
Flip it every few minutes. Cook for about 40 minutes.
- 13
Off the stove.
- 14
Cut into small pieces with kitchen scissors.
- 15
Bring the sauce to a boil and reduce it.
- 16
Save the juice.
- 17
Drizzle some over the roast goose. You can also dip it.
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Ingredients
Main Ingredients
- goose1/2 piece
- Green onionto taste
- Tsaoko2 piece
Auxiliary Ingredients
- Ginger and garlicto taste
Seasonings
- Star aniseto taste
- Cinnamon1 small piece
- rock sugarto taste
- dark soy sauceto taste
- light soy sauceto taste
- Saltto taste